Cooking With Foil: Is It Safe? We Test Lasagna, Salmon, & Others | Talking Point | Full Episode

About this Video

• Video Title: Cooking With Foil: Is It Safe? We Test Lasagna, Salmon, & Others | Talking Point | Full Episode
• Channel: CNA Insider
• Speakers: Diana (host), Professor Eric Chan, Professor William Chen, Chef Kurt Sombero, John (chef) and Yong (research student)
• Duration: 00:22:26

Introduction

This CNA Insider video investigates the safety of cooking with aluminum foil. The hosts conduct experiments, including cooking various dishes with and without foil, and analyze the results with food scientists to determine the level of aluminum leaching into the food. The video also explores alternative cooking methods that avoid aluminum foil.

Key Takeaways

• Aluminum foil's origins trace back to tin foil, later replaced by aluminum due to cost and flexibility.
• Acidic foods react with aluminum foil, potentially leading to aluminum leaching. High heat exacerbates this reaction.
• The human body absorbs aluminum, which can bioaccumulate in organs like the brain, bones, and liver, potentially leading to health issues. However, the amount of aluminum leaching from foil during typical cooking is generally low.
• A study showed minimal aluminum leaching in most dishes (except for squid) cooked with foil. The amount is far below the potentially harmful threshold, requiring the consumption of thousands of servings of food cooked in foil to reach such a level.
• Individuals with kidney disease or the elderly might be more susceptible to aluminum buildup due to compromised kidney function.
• Storing lasagna in a steel pan covered with aluminum foil can cause galvanic corrosion, creating holes in the foil and potentially contaminating the food with aluminum. This is due to a "lasagna battery" effect—an electrochemical process.
• Natural alternatives like banana leaves, coconut husks, and turmeric leaves can replace aluminum foil in cooking while adding flavor.